Description
This Honey Lemon Roast Chicken is a deliciously juicy and flavorful whole bird roasted to perfection with a sweet and tangy honey lemon glaze. Infused with fresh herbs and garlic, it makes for a perfect centerpiece for any dinner, offering a balance of bright citrus and aromatic rosemary and thyme.
Ingredients
Scale
Chicken
- 1 whole chicken (about 4–5 lbs)
- Salt and pepper, to taste
- 1 lemon, quartered (for stuffing the chicken)
- Fresh rosemary and thyme sprigs (for garnish, optional)
Honey Lemon Glaze
- 1/4 cup honey
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Place a rack in the middle and lightly grease a roasting pan or large baking dish to prepare for roasting the chicken.
- Prepare the Chicken: Pat the chicken dry thoroughly using paper towels. Season the inside cavity with salt and pepper. Stuff the cavity with the quartered lemon and a few sprigs of rosemary and thyme if desired for added aroma.
- Make the Honey Lemon Glaze: In a small bowl, whisk together honey, fresh lemon juice, lemon zest, minced garlic, olive oil, chopped rosemary, and thyme. Add salt and pepper to taste to create a well-balanced glaze.
- Brush the Chicken: Place the prepared chicken breast side up in the roasting pan. Generously brush the honey lemon glaze evenly over the entire chicken. Reserve some glaze for basting during the roasting process.
- Roast the Chicken: Roast the chicken in the preheated oven for approximately 1 1/2 to 2 hours. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste with the remaining glaze every 30 minutes to keep the chicken moist and enhance the flavor.
- Rest and Serve: Once the chicken is fully cooked, remove it from the oven and let it rest for 10-15 minutes before carving. Resting allows the juices to redistribute, ensuring tender and juicy meat.
- Garnish and Serve: Optionally garnish with fresh rosemary and thyme sprigs. Serve with your choice of sides such as roasted vegetables, mashed potatoes, or a fresh green salad for a complete meal.
Notes
- If fresh herbs are unavailable, dried rosemary and thyme can be used, but reduce quantity as they are more potent.
- Ensure the chicken is patted dry before applying the glaze to help it brown nicely during roasting.
- Use a meat thermometer to avoid overcooking or undercooking; internal temp should reach 165°F (75°C).
- Letting the chicken rest after roasting is critical for juicy results.
- You can swap lemon with lime for a slightly different citrus flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
